Callahan's Hot Sauces
Based in Ballard | Founder Mike Callahan
Meet Mike Callahan, owner of Mike's Fine Brines, maker of Callhan’s hot sauces, based right right here in Ballard. Callahan’s sauces — Poblano, Habanero, Ghost Pepper, and Black Pepper Chipotle — have been carried by Take 5 since 2016. “I just love the flavors and especially love supporting a business based in the neighborhood and creating those partnerships,” says Rebecca, whose favorite is habanero, since it’s not too hot and has tons of flavor.
Get to know Callahan’s origin story:
How did you start your business?
I started Mike's Fine Brines in 2015 to get a hot sauce on the market. I wanted to add a little heat and great flavor to people's favorite foods—but I wasn't looking to blow anyone's hair off!
I worked in the Seattle restaurant industry for 15 years. I knew I didn't always want to be in the industry, but I also wanted to continue working with food in some capacity. I love hot sauce and I love cooking, so I thought I would try my hand at creating one of my favorite condiments. I now have four hot sauces with varying heat levels.
Personal Favorite:
I still enjoy Callahan's Habanero Hot Sauce on my breakfasts! The habanero was my first product I introduced in 2015.
What does it mean to be sold at Take 5?
Take 5 was one of my first grocery accounts in 2016. And I am happy that after all these years my products are still on their shelf.
What's something people might be surprised to learn about your business?
People might be surprised to know that I am the sole employee. I create the recipes. I cook, bottle, label and deliver every batch of sauce. It's a lot of work but I love it.
Culture Shock Kombucha at Take 5 Urban Market
Based in Seattle | Founder: Thomas Dodson
Culture Shock Kombucha is the foodie’s answer to the popular gut-health beverage, made right here in Seattle. We’ve carried the brand since it was founded by Thomas Dodson, a former chef, sommelier and mixologist, six years ago. Culture Shock is for people who want better flavor and a smarter way to drink. With their zingy, whole fruit approach and inventive flavors (have you tried the mango jalapeno?!) we couldn't agree more.
How did your business get started?
From an early age, founder Thomas Dodson developed a deep passion for the culinary world. He gained hands-on experience in every role within the restaurant industry, from chef to sommelier and mixologist. His life changed when he discovered kombucha during Dry January, inspiring him to combine his culinary expertise and knowledge of wine to create a premium, health-focused, flavor-forward, functional beverage.
What inspired you to make this specific product? I wanted something that I could drink with dinner that wasn't alcohol and wasn't filled with sugar, but paired with food.
What makes your product different or special? We are Washington's Whole Fruit Kombucha Company. We pride ourselves on using whole fruit in all of our signature brews. I was a couple of years into this business when I found out how all of the big kombucha brands make theirs. They use flavored teas, syrups, and “natural flavorings,”which results in an average, not exceptional, product.
Do you have a personal favorite product you make? Why?
The OG flavor is now called Dragon's Barrel, but was originally Hunter's Tea. This ultra-savory kombucha spawned this entire company, and nothing on the market comes close. That being said, I drink Gnome's Delight for breakfast, Nymph's Nectar with lunch, and sip on a Golden Griffin after work because it tastes like beer.
What’s the Best way to enjoy your product?
I tell people that to get the most gut health from kombucha, they should drink it first thing in the morning on an empty stomach, but there is no bad time to enjoy a kombucha. If you are caffeine-sensitive or sip late at night, we have a caffeine-free version as well. We also make a line of alcoholic kombucha and tepache.
What does it mean to you to partner with or be carried by Take 5?
Rebecca was one of my very first customers when I started my business six years ago. Back then, we bottled it, and the bottles would explode when opened. Take 5 is important to me because it represents a community hub vital to every neighborhood. We could all be so lucky to have a place to go where everyone knows your name and is always stocked with top-shelf brands and delectable, handmade lunches and dinners. Have you tried their carrot cake? Come on!
If your brand had a personality, how would you describe it?
Culture Shock is a curious, adventure-minded craft beverage brand for people who want better flavor, clearer experiences, and a smarter way to drink.
What’s one thing people might be surprised to learn about you or your business?
We will soon open our tap room and feature kombucha, hard kombucha, hard seltzer, and mocktails.
What’s next for you that you’re excited about?
2026 will be a big year for us. We recently launched our hard kombucha line and will host several events across Washington to get the word out. We also plan to enter the California market by the end of the year.
Culture Shock Kombucha's Thomas Dodson and Rebecca Rouleau at the case!